We take a Naturally raised Prime Shortloin of beef and we age it for fifty (50) days, a point at which this highly marbled, exceptional beef (less than 1% of all US beef is graded “PRIME”) reaches a state of intense richness, with a complexity of flavor hinting at minerals, earth and the “Funk” that dry aging develops. Deeply tender and satisfying, we then hand-cut the whole shortloin into: